Santa Barbara

what’s a metaphor?

Everyone has a favorite cookie, be it from a traditional family recipe or a classic Tollhouse. But for Rhona, the top choice hails from New York, and in the contest of cookies, there can be no better than the Black & White… (no true New Yorker would ever call it a “black and white cookie”… just simply a Black & White).

Besides, how many cookies do you know that speak to the idea of racial harmony? Two flavors side by side, better together; a cookie for our time!

Lately we’ve spotted these beauties at local bakeries like Renaud’s, or even Starbucks on occasion. But nothing beats the real thing from a New York deli. Until now… We have the recipe, courtesy of Martha Stewart, and it’s easy as pie… actually much easier!

During a recent visit from granddaughter Lillian, we tried being creative and made “Pink & Whites”… why not? It’s pink! We even added rainbow sprinkles. But it just didn’t sing. A fact is a fact. And in our family, the Black & White is king. All hail the king.

You can make big ones like you see in the deli cases, but we prefer them bite-sized. The buttermilk and lemon juice gives them the perfect tang and just the right flavor. They make a beautiful platter for a dessert table, if you can resist them long enough to get them out of the kitchen. Also, they freeze beautifully.

Ingredients

Cookies

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons unsalted butter, at room temperature

½ cup granulated sugar

1 large egg

½ teaspoon pure vanilla

½ cup low-fat buttermilk

Icing:

2 cups confectioners' sugar

1 tablespoon plus 1 teaspoon light corn syrup

2½ teaspoons fresh lemon juice

¼ teaspoon pure vanilla

1 tablespoon water, or more if needed

1 tablespoon unsweetened Dutch-process cocoa powder

Instructions

Preheat oven to 350F degrees.

For the cookies:

Sift together flour, baking soda, and salt into a bowl.

Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix until creamy, about 2 minutes.

Add granulated sugar and mix until fluffy, about 3 minutes.

Mix in egg and vanilla, then mix in flour mixture, alternating with buttermilk.